Tortellini Soup

I've heard of totellini soup, but I've never had it. So I gathered a few recipes of different versions of this soup online, and this is what I came up with. I literally made this in 15 minutes, and it's delicious!! This is definetly one of those recipes I'll make regularly. Enjoy!

Yield: 3-4 servings
Ingredients:
1 tbsp. olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ tsp. dried oregano
1 (15 oz.) can diced tomatoes, with juices
4 cups chicken broth
9 oz. tortellini, any variety
1 - 10 oz frozen spinach
1- 10 oz frozen butternut squash
Salt and pepper
Grated Parmesan, for serving

Directions:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute. Mix in the oregano and diced tomatoes. Add the broth to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat. Season with salt and pepper to taste. Serve warm with grated Parmesan as desired.

Source: slightly adapted from The Well-Fed Newlyweds

Beef and Barley Soup

Not too long ago, the only grain I was eating was rice, and I am SO sick of it. So part of my "eating healthy" plan is to eat more different types of grains, being that they are low on calories, high on fiber and protein, versatile, economical and delicious!!!
So I figured I would start with a dish that I am already familiar with.

Yield: 4 servings (serving size: 2 cups)


Ingredients
Cooking spray
3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
1 1/2 cups thinly sliced carrot
1 1/2 cups thinly sliced celery
2/3 cup chopped onion
4 cups fat-free, less-sodium beef broth
1 bay leaf
2/3 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon black pepper
Preparation
1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.